One large white onion, about a 1/2 cup of your peppers, two 12 oz cans of whole peeled tomatoes, put in a blender, add 2T of salt, 1T of pepper, 1T Lawreys garlic salt, 1 teaspoon of ground cumin and blend until you get it to the consistency you want. Test it, add more peppers if you need, or add a cup of tomato sauce or diced tomatoes if too hot, but remember it will grow in heat the longer it sits. Chill it in the refrigerator for an hour or so and enjoy.

Go to Kroger and try their "Fire Roasted Diced Tomatoes" right out of the can to mix with your peppers. Easy and pretty darn tasty.

Originally Posted By: Bigbob_FTW

Originally Posted By: David Welcher

I normally use the Serrano, as I think it has better flavor than the Jalapeno, I buy 5 of them, de-seed and devein 3 of them, then throw all of them in with the blending process.

+ jalapenos don't have consistent heat to them. I always use Serrano now just for that reason. Same in my Pico.

If you want your jalapenos to be hotter longer throw them in a pan of pre boiled water and let them boil on the burner another 4-7 minutes . Guaranteed to get hotter ! I use to do that but heat got to me so I don’t boil them anymore and i deseed them . Also i use 1tsp of lemon pepper instead of regular pepper . If it’s too salty to taste cut back to half tsp of regular salt . If it turns out too hot put a tblsp of lime juice in it , lime juice helps soften the heat .

There is a pepper called "Garden Salsa" that I have grown the last 5 years. Makes great salsa and poppers. The flavor profile starts a little sweet and then the heat gradually builds. I usually get 300 to 500 peppers per plant. In the Texas summer they get pretty damn hot by the end of season. Freeze really well for a year or more.

There is a pepper called "Garden Salsa" that I have grown the last 5 years. Makes great salsa and poppers. The flavor profile starts a little sweet and then the heat gradually builds. I usually get 300 to 500 peppers per plant. In the Texas summer they get pretty damn hot by the end of season. Freeze really well for a year or more.